• Ingredients: 31
  • Serves: 2

Fresh peach chutney with cider vinegar, loosely packed brown sugar, white sugar, , , , white raisins, finely chopped garlic, grated ginger, salt, firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges.

Ingredients

  • 1/2 cup cider vinegar
  • 1/2 cup loosely packed brown sugar
  • 1/2 cup white sugar
  • 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
  • 1 small white onion, peeled and diced, about 1/2 cup
  • 1 small jalapeño pepper, seeded and diced, 2 tbsps.
  • 1/3 cup white raisins
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. grated ginger
  • 1/2 tsp. salt
  • 1 1/2 lb. firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Garnish:

  • fresh cilantro sprigs

For lamb:

  • 1/3 cup vegetable oil
  • 1 tsp. cumin seeds
  • 1 tsp. fenugreek seeds
  • 1/4 tsp. fennel seeds, finely ground
  • 4 green cardamom pods
  • 3-inch cinnamon stick
  • 10 fresh curry leaves
  • 1 large onion, chopped
  • 2 plum tomatoes, chopped
  • 1 tsp. salt
  • 2 1/2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch pcs.
  • 3 cups water
  • 1/2 cup finely chopped fresh cilantro

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

  1. Step 1 Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil.

    For this step you will need

  2. Step 2 Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes.

    For this step you will need

  3. Step 3 If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.

    For this step you will need

  4. Step 4 Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

Nutrition information

Calories 685 Carbohydrates 171 g (57%)
Fat 1 g (2%) Protein 6 g (12%)
Saturated Fat 0 g (1%) Sodium 609 mg (25%)
Polyunsaturated Fat 0 g Fiber 10 g (38%)
Monounsaturated Fat 0 g Cholesterol 0